Jane Hamilton's recipes

Boil half a pound of rice, when it is cold add to it four eggs, a pint of flour, and a little salt, mixing up the whole with as much sweet milk as will make it a soft batter. Put a small piece of lard in the waffle irons, have them the proper heat, and fill them with the batter; they must be turned once or twice in the baking. Beat the eggs well, then add the rice, then the flour and salt; stir in the milk last of all. ¥¥¥ CAKES BLACK CAKE. To one quart of flour put four eggs, twelve ounces of butter, a teaspoonful of soda dissolved in half a gill of rich sour cream, six ounces of brown sugar, nearly a pint of molasses, one-half of a gill of pounded ginger, the same of pounded allspice, a tablespoonful of pounded cloves, and a little salt. Pour it into a pan properly prepared, and bake. It takes from three to four hours for a three-pint cake to bake. >> BUNS. * Take a quart of flour, two tablespoonfuls of yeast, two eggs, two ounces of lard, a gill of water, and a little salt. Prepare them as you do rolls. After they have risen sufficiently, add ten ounces of brown sugar, a third of a gill of pounded allspice, with a few cloves pounded. Work the dough well and divide into fourteen rolls. Set it to rise as you do the rolls; when it has risen bake it. CHEESE CAKES. Take two quarts of sour milk, put it on the fire in a brass skillet, and add as much vinegar as will turn it to a thick curd. Take out the curds without any whey; beat them well, adding half a pound of butter. Then stir in six eggs well beaten and eight ounces of sugar, seasoning with mace or nutmeg. Pour this compound into little moulds of pastry, and bake it. Serve up cold. Eight eggs and six ounces of butter may be used instead of six eggs and eight ounces of butter. The salt should be washed out of the butter for cheese cakes. CHERRY CAKE. Take one quart of flour, five eggs, half a pound of butter, six ounces of brown sugar, about a pint of molasses, three teaspoonfuls of pounded allspice, one and a half teaspoonfuls of pounded cinnamon, a teaspoonful of soda dissolved in a little sour cream, a little salt, and twelve ounces of dried cherries. Prepare and bake like any other cake of the kind. More cherries can be used if you prefer. 9 ^^^™^^^^™^^^^"^^^ CITRON CAKE. One pound of flour, one of sugar, one of eggs, and one of butter; prepare this exactly as you do for pound cake. Slice a pound of citron into small, thin slices, rub it in flour, and stir it in the cake. All cakes but fruit cake should be half cold before taking them out of the pan. COMPOSITION CAKE. One and three-quarters pounds of flour, a pound and a quarter of sugar, twelve ounces of butter, three gills of milk, six eggs, two pounds of seedless plums, half a gill of brandy, a gill of spices (nutmeg, cinnamon, cloves, and allspice) pounded very fine, and a heaping teaspoonful of soda dissolved in some of the milk (which should be sour). Each plum should be cut in two or three pieces and the pieces rolled in flour before being put in the cake. Have the pans prepared, put in the cake, and bake. Beat the whites and yellows of the eggs separately, and bake the cake immediately after it is made. CREAM CAKE.